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How long does home-made salad dressing last in the refrigerator?

Ingredients are shallots, white wine vinegar, sugar, white pepper, Dijon mustard, roasted walnuts and canola oil. It is a Shirley O. Corriher recipe, much loved and tried and true. How long can I keep this in fridge do you think? (Wish I could make those little happy faces like AntoniaJames makes.) Thank you!

asked by SKK about 4 years ago
7 answers 16012 views
23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added about 4 years ago

Weeks! Maybe even months. The only thing that might go bad is the oil or walnuts and that's unlikely if you're keeping it in the fridge.

4798a9c2-4c90-45e5-a5be-81bcb1f69c5c.junechamp
ChefJune

June is a trusted source on General Cooking.

added about 4 years ago

It will last until you use it up. Just be sure to take it out long enough before using it that everything comes to room temp.

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added about 4 years ago

Honestly, I just leave it on the counter in a jar and it's fine pretty much indefinitely. This is a salad dressing made from olive oil, vinegar, herbs, garlic, and mustard - obviously anything with cream or eggs wouldn't do so well.

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added about 4 years ago

in situations like this, when it's unlikely anything has gone bad, i really first on the sniff test, then on the taste test.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 4 years ago

If you store it at room temp, the walnuts will go rancid. Once you've toasted them, you've made their oils much more volatile and subject to spoilage. I wouldn't plan on storing it in the fridge forever, either. Perhaps making as much as you would use up in a week would be a good rule of thumb. And definitely follow student epicure's suggestion to use the sniff test once it reaches room temp; rancid oils smell like nothing else you'll ever want to smell again. I'm guessing AntoniaJames uses a semi-colon followed by a right close parentheses ; )

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added about 4 years ago

You don't have garlic in this recipe, but I'll bring up something that surprised me. Garlic in oil has to be refrigerated, and used in a finite time period, because it will cause unwanted bacterial activity.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 4 years ago

susan g, any oil infused with any kind of vegetable matter needs to be refrigerated. The risk is botulism contamination at room temp.